There’s something magical about a warm bowl of soup on a cool day, and Joanna Gaines Potato Soup Recipe has become my absolute favorite.

The first time I made it, my kitchen was filled with the incredible aroma of simmering potatoes and savory bacon, instantly making the house feel cozier.

It’s the kind of simple, hearty meal that brings everyone to the table. I love how straightforward it is to prepare, yet it results in a soup that is so creamy, comforting, and packed with flavor.

Ingredients

These simple ingredients come together to create a rich and satisfying soup.

6 slices Bacon: Thick-cut bacon will give you the best crispy crumbles for topping and flavorful fat for sautéing.
4 tbsp Butter: Used to sauté the aromatics, adding a layer of rich flavor to the soup’s base.
1 large Yellow Onion: Finely diced to ensure it softens beautifully and melts into the soup.
2 Carrots: Peeled and diced small so they cook through and add a touch of sweetness.
2 Celery Stalks: Finely chopped to provide a classic savory undertone and subtle texture.
6 cloves Garlic: Minced fresh garlic is a must for a robust, aromatic flavor that you just can’t get from a jar.
½ cup All-Purpose Flour: This is your thickening agent, creating a velvety base for the soup.
6 cups Chicken Broth: A quality broth is essential, as it forms the primary liquid and flavor foundation of the soup.
2 lbs Russet Potatoes: Peeled and diced into ½-inch cubes. Russets are starchy and break down well, making them perfect for a creamy soup.
2 cups Milk: Whole milk will yield the creamiest result, but 2% also works well.
1 tsp Salt: Or to taste, depending on the saltiness of your bacon and broth.
½ tsp Black Pepper: Freshly ground pepper adds a touch of spice that complements the rich flavors.

Note: This recipe makes enough for about 6-8 hearty servings.

Variations

Customize this classic soup with these delicious twists and alternative ingredients.

Make it Cheesy: Stir in 1-2 cups of shredded sharp cheddar or Monterey Jack cheese at the end until it melts for an extra decadent soup.
Add Some Ham: Instead of bacon, use diced ham for a different smoky flavor. It’s a great way to use up holiday leftovers.
Vegetarian Version: Omit the bacon and use olive oil or butter for sautéing. Swap the chicken broth for a rich vegetable broth.
Spice it Up: Add a pinch of cayenne pepper or a dash of hot sauce to give your soup a gentle, warming kick.
Lighter Option: For a less rich soup, you can substitute the whole milk with low-fat milk or use half-and-half for an even creamier texture.

Cooking Time

This comforting soup comes together in just under an hour.

Prep Time: 15 minutes
Cooking Time: 40 minutes
Total Time: 55 minutes

Equipment you need

You’ll only need a few kitchen staples to create this delicious potato soup.

Dutch Oven or Large Pot: Perfect for cooking the bacon and simmering the soup all in one vessel.
Chef’s Knife: A sharp knife is essential for dicing the vegetables and potatoes uniformly.
Wooden Spoon or Spatula: For stirring the soup and scraping up flavorful bits from the bottom of the pot.
Slotted Spoon: Useful for removing the crispy bacon from the pot while leaving the rendered fat behind.
Ladle: For serving the finished soup easily and without making a mess.

How to Make Joanna Gaines Potato Soup Recipe

Follow these straightforward steps to create a hearty and soulful bowl of potato soup.

Step 1: Cook Bacon and Sauté Vegetables

In a large Dutch oven or pot, cook the bacon slices over medium heat until they are brown and crispy. Use a slotted spoon to transfer the bacon to a paper towel-lined plate, leaving about 2 tablespoons of bacon grease in the pot. Add the butter to the pot and let it melt. Stir in the diced onion, carrots, and celery, and sauté for about 5-7 minutes until they have softened. Add the minced garlic and cook for one more minute until fragrant.

Step 2: Create the Soup Base

Sprinkle the flour over the softened vegetables and stir constantly for about one minute. This step cooks out the raw flour taste and helps create a thick, creamy base for your soup. Gradually whisk in the chicken broth, making sure to scrape up any browned bits from the bottom of the pot. This is where so much flavor lives, so don’t leave it behind!

Step 3: Simmer the Soup

Add the diced potatoes to the pot along with the salt and pepper. Bring the soup to a boil, then reduce the heat to low, cover the pot, and let it simmer for 20-25 minutes. You’ll know it’s ready when the potatoes are fork-tender and the soup has started to thicken nicely. The potatoes should be soft enough to mash easily against the side of the pot.

Step 4: Finish and Serve

Once the potatoes are tender, stir in the milk and let the soup heat through for another 5 minutes, but do not let it come back to a boil. Crumble the cooked bacon you set aside earlier. Ladle the hot soup into bowls and garnish generously with the crispy bacon crumbles. You can also add other toppings like shredded cheese or fresh chives before serving.

Additional Tips for Making this Recipe Better

After making this soup many times, I’ve found a few small things that make a big difference.

For a thicker soup without adding more flour, I use an immersion blender to pulse the soup a few times directly in the pot. This breaks down some of the potatoes and makes the texture incredibly velvety while still leaving some chunks.
I always add half of the crumbled bacon back into the soup along with the milk. It infuses the entire soup with a smoky flavor, not just the bites with garnish.
Don’t be shy with the aromatics. I find that using fresh thyme (about 1 teaspoon, added with the garlic) adds a wonderful, earthy depth of flavor that perfectly complements the potatoes.
To avoid a grainy texture, I make sure the milk is at room temperature before adding it to the hot soup. This prevents it from curdling when it hits the hot liquid.

How to Serve Joanna Gaines Potato Soup Recipe

This hearty soup is a meal in itself, but it pairs wonderfully with a few simple sides. Serve it with a loaf of crusty sourdough bread or warm dinner rolls for dipping. A simple green salad with a light vinaigrette offers a fresh, crisp contrast to the richness of the soup. For presentation, top each bowl with a generous sprinkle of shredded cheddar cheese, crispy bacon bits, and finely chopped fresh chives or parsley for a pop of color.

Nutritional Information

Here is an approximate nutritional breakdown for a single serving of this soup.

Calories: ~450 kcal
Protein: 15g
Carbohydrates: 40g
Fat: 25g

Make Ahead and Storage

This soup is perfect for preparing in advance and stores beautifully.

Making Ahead:
You can prepare this soup up to 2 days in advance. Let it cool completely before storing it in an airtight container in the refrigerator. The flavors will meld and become even richer overnight.

Storing:
Store any leftovers in an airtight container in the refrigerator for up to 4 days. The soup will thicken as it cools; you may need to add a splash of milk or broth when reheating to reach your desired consistency.

Reheating:
Gently reheat the soup in a pot over medium-low heat, stirring occasionally until it’s warmed through. Avoid boiling the soup, as it can cause the dairy to separate. Single servings can also be reheated in the microwave.

Why You’ll Love This Recipe?

Here are a few reasons why this simple, cozy soup will become a family favorite.

Incredibly Comforting: This soup is the definition of comfort food. It’s warm, creamy, and satisfying, making it perfect for a chilly evening or a cozy night in.
Simple and Hearty: Made with pantry staples, this recipe is easy to follow and results in a substantial meal that will leave everyone feeling full and happy.
Crowd-Pleasing Flavor: The classic combination of potatoes, bacon, and cheese is a guaranteed hit with both kids and adults, making it an ideal family dinner.
Perfect for Toppings: This soup is a fantastic canvas for all your favorite garnishes. Load it up with bacon, cheese, sour cream, and chives to make it your own.